Mongolian Beef
Mongolian Beef has always been a favorite of mine, ever since I first tasted it during a special dinner out with friends. The moment that rich, savory sauce coated the tender slices of beef, I was hooked. I vividly remember the lively chatter around the table, but my focus was solely on that dish. It was an explosion of flavors and textures with each bite! Fast forward to my kitchen, where I often recreate this dish, filling my home with the delightful aromas that remind me of that evening. Now, I want to share my version of this beloved recipe with you.
Recipe Snapshot
30 mins
15 mins
15 mins
Easy
400 kcal
25 g
Gluten-Free
15 g
Saucepan, Skillet, Grater, Mixing Bowl, Chef’s Knife, Frying Pan, Wooden Spoon, Whisk
The Best Thing About This Mongolian Beef
A Comforting Classic
There’s something truly comforting about a plate of Mongolian Beef. It’s not just a meal; it’s an experience that wraps you in warmth. The succulent beef, tender and juicy, paired with a sweet-savory sauce, creates a perfect harmony that makes you feel like you’re dining at your favorite restaurant, right in your own home.
Quick and Easy to Make
One of the reasons I love Mongolian Beef is how quick and simple it is to prepare. With just a few key ingredients, you can whip up a delicious meal in no time. It’s the ideal choice for busy weeknights when you crave something fulfilling without spending hours in the kitchen.
Versatile for Any Occasion
This dish shines whether it’s a casual weeknight dinner or a gathering with friends. I often make it for special occasions, and it never fails to impress! Its versatility means it can be served with various sides, making it easy to adapt to different tastes and preferences.
Perfectly Paired with Rice
When I serve Mongolian Beef, I always pair it with hot, steamed rice. The rice soaks up the delicious sauce, creating a marvelous combination that you won’t want to miss. Trust me; it’s the perfect complement to the rich flavors of the beef!
Leftover Magic
And let’s not forget leftovers! If by chance you have any remaining, they make for an incredible next-day meal. Just pop them in the microwave or skillet, and you’ll have a scrumptious lunch that tastes just as good as the first serving.
Ingredients for Mongolian Beef
Using quality ingredients is essential in creating a mouthwatering Mongolian Beef. Each component plays a vital role in delivering that rich flavor profile that makes this dish so irresistible. From the juicy beef to the aromatic seasonings, these ingredients blend beautifully. Here’s what you’ll need:
- 1 pound flank steak, sliced very thinly, across the grain
- 1/3 cup cornstarch
- 2-4 tablespoons oil (vegetable or canola oil)
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/2 cup light brown sugar, packed
- 2 teaspoons cornstarch + 2 teaspoons water mixed together to make a “slurry”
- 1 teaspoon freshly grated ginger
- 4 cloves garlic, minced
- 1 bunch green onion, chopped
- 2 or 3 cups hot cooked rice for serving
Step by Step Instructions for Mongolian Beef
Cooking Mongolian Beef is a delightful experience that allows you to bring restaurant-quality flavors to your home kitchen. Follow these easy steps for a mouthwatering dish that will have everyone asking for seconds!
- Prep the steak: Start by slicing the flank steak into 1/4-inch thin slices, cutting across the grain. This ensures the meat remains tender. Lay the slices out on a large baking sheet or cutting board and toss them on all sides with the 1/3 cup cornstarch.
- Cook the steak: Heat a large pan or wok over medium-high heat. Once it’s hot, add 1 to 2 tablespoons of oil. Cook the slices of beef in small batches, about 30 seconds on each side, only flipping once until they’re browned. After each batch, remove the beef to a plate and repeat until all the beef is cooked.
- Make the sauce: In a small bowl, whisk together the soy sauce, water, brown sugar, and the cornstarch slurry. This mixture becomes the delicious sauce that brings the dish together.
- Sauté aromatics: In the same large pan used for the beef, turn the heat down to medium, add the ginger and garlic, and sauté for about 20 seconds until fragrant. This step is crucial as it builds the foundation of flavor.
- Combine sauce and beef: Add the sauce mixture to the pan and bring it to a simmer, stirring until slightly thickened, which should take about 2 minutes. Return the beef to the pan, tossing it with the sauce to combine well. Cook for another 1 to 2 minutes until everything is heated through and coated with that beautiful sauce.
- Finish with green onions: Finally, add the chopped green onions to the pan, giving everything a gentle stir. The green onions add a fresh crunch that elevates the dish.
- Serve: Serve Mongolian Beef immediately, with a side of hot cooked rice. Enjoy the flavors of this delightful dish!
Things Worth Knowing
- Cooking in Batches: When cooking the beef, avoid overcrowding the pan. If the beef is too crowded, it will steam instead of sear, preventing that perfect browned exterior.
- Using Low-Sodium Soy Sauce: I always opt for low-sodium soy sauce to have better control over the saltiness of the dish while still achieving that rich flavor.
- Thickening the Sauce: If you prefer a thicker sauce, you can add a bit more cornstarch to the slurry or let the sauce simmer a little longer to reduce it.
- Serving Suggestions: This dish pairs beautifully with stir-fried vegetables or a simple cucumber salad to balance the richness of the beef.
Pro Tips and Tweaks
Here are some handy tips to enhance your cooking experience with Mongolian Beef. These suggestions will help you get the best results and enjoy every bite!
- Storage: Refrigerate any leftovers in an airtight container. They will keep for up to three days, but they’re best enjoyed fresh!
- Freezing: You can freeze Mongolian Beef for up to three months. Just make sure to cool it completely before sealing it in a freezer-safe bag.
- Pairing: This dish goes wonderfully with steamed broccoli or sautéed snap peas for a colorful plate.
- Make Ahead: For an easy dinner prep, make the sauce ahead of time by mixing all the ingredients and storing them in the refrigerator. You can also slice the beef in advance.
- Gluten-Free Adaptations: To make it gluten-free, simply use gluten-free soy sauce.
Serve This Mongolian Beef With
When you prepare Mongolian Beef, it’s not just about the beef itself. The meal comes alive when paired with the right accompaniments. Here are some fantastic ideas for serving:
- Steamed Rice: Serve the beef over a generous scoop of hot, fluffy rice. It absorbs the sauce beautifully and makes every bite delightful.
- Stir-Fried Vegetables: A colorful medley of stir-fried vegetables, such as bell peppers and broccoli, adds nutrition and crunch to your meal.
- Asian Slaw: A crunchy Asian slaw with sesame dressing can provide a refreshing contrast to the rich flavors of the beef.
- Can’t Miss Appetizers: Consider serving some spring rolls or dumplings as appetizers to kick off your meal in style.
- Casual Gatherings: Mongolian Beef makes for a great dish at casual get-togethers or family dinners, where everyone can enjoy a plate of comfort.
- Perfect for Entertaining: Impress your guests by serving this dish at your next dinner party. It’s sure to be a hit!
FAQ
Conclusion
Mongolian Beef is truly a special dish that brings together tender beef and vibrant flavors in a way that’s hard to resist. It’s quick, comforting, and perfect for any occasion, making it a go-to recipe in my kitchen. I encourage you to try making it yourself; I promise you won’t be disappointed! Gather your ingredients and enjoy the deliciousness of this classic dish tonight!
Mongolian Beef
Ingredients
Equipment
Method
- Prep the steak: Slice the flank steak into 1/4-inch thin slices, across the grain. Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the 1/3 cup cornstarch.
- Cook the steak: Heat a large pan or wok over medium-high heat. Once hot, add 1 to 2 tablespoons of oil. Cook the beef in small batches for about 30 seconds on each side, just until browned. Remove the beef to a plate and repeat with another batch, as needed.
- Make the sauce: In a small bowl, whisk together the soy sauce, water, brown sugar, and cornstarch slurry. In the same large pan you used to cook the beef, turn the heat to medium, add the ginger and garlic, and sauté for 20 seconds. Add the sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes.
- Return beef to the pan with the sauce and toss to combine. Cook for 1 to 2 more minutes until warmed through. Add green onions.
- Serve immediately, with a side of hot cooked rice.
Notes
- Make Ahead Instructions: Mix all sauce ingredients and store in the refrigerator before using. You can also slice the meat ahead of time and store in the fridge until ready to cook.
- Gluten-free Adaptations: Use gluten-free soy sauce.
